Friday, April 23, 2010

Fenkel in Soppes

The Project Gutenberg EBook of The Forme of Cury (by Samuel Pegge)
original text from about A.D. 1390

Fenkel in Soppes
—Take blades of Fenkel. shrede hem not to smale, do hem to seeþ in water and oile and oynouns mynced þerwith. do þerto safroun and salt and powdour douce, serue it forth, take brede ytosted and lay the sewe onoward.

Modern English

Fennel in Sopps
—Take blades of fennel, shread them, but not too small and then boil them in water and oil along with minced onions. To this add saffron, salt and sweet spices and serve this on toasted bread.

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